Paleo Creamy Shrimp with Vegetables

Creamy Shrimp with Vegetables
Mark Adams
  • Yield: 3 to 4 servings
  • Prep: 10 minutes
  • Cook: 20 minutes

Don’t have shrimp or don’t like crustaceans? Opt for chicken or scallops instead.


2tablespoons fat (ghee, butter, or coconut oil)
2 leeks, white and light green parts, halved lengthwise then sliced crosswise
1clove garlic, minced
1pound peeled and deveined shrimp
Grated zest of 1 lemon
2medium zucchini, halved lengthwise and then sliced crosswise into half-moons
1/4cup chicken stock
1/2cup heavy cream or full-fat coconut milk
8cups spinach
Salt and black pepper


  1. Heat a large skillet over medium heat. Add the fat and when hot, add the leeks and sauté until the leeks are softened, 3 to 5 minutes. Add the garlic and sauté a minute more.
  2. Add the shrimp and lemon zest and cook until the shrimp are pink and mostly cooked, about 4 minutes.
  3. Stir in the zucchini, stock, cream, and spinach. Cover and cook, stirring a few times, until the spinach has cooked down, about 5 minutes. Season with salt and pepper to taste.

VARIATION: Mix in some ginger and mushrooms and omit the lemon zest, and this dish comes close to a Chinese stir-fry dish.


Reprinted with permission from Weeknight Paleo © 2017 by Julie and Charles Mayfield, WilliamMorrow, an imprint of HarperCollins Publishers.